Roast with Onion-and-Mushroom Gravy
Drew Davis
This is a crockpot recipe that is great for an easy company dinner.
ingredients
- 1 (2.5-pound) boneless beef chuck shoulder roast, trimmed
- 3/4 tsp pepper
- 1 (14-oz) can low-sodium beef broth
- 1 (10-1/4-oz) can cream of mushroom soup
- 1 (1.0-oz) envelope dry onion soup mix
- 1 onion, sliced or coarsely chopped
- 2 tbsp cornstarch
- 2 tbsp water
directions
- 1
Sprinkle roast with pepper, coat with flour and brown in small amount of oil in skillet. Place in crock pot.
- 2
Saute onion in skillet until softened and lightly browned. Add to crockpot. Pour beef broth into skillet, stir to scrape up leavings in pan. Add mushroom soup and onion soup. Pour mixture over roast.
- 3
Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 7 hours or until tender. Transfer to serving platter Keep warm.
- 4
Whisk together cornstarch and water; slowly whisk into gravy. Increase heat to HIGH, and cook, uncovered 1 minute or until slightly thickened, whisking frequently. Serve roast with gravy.
notes
I like to serve this with mashed potatoes. Leftovers are good for hot roast beef sandwiches.
Source: Drew Davis
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